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Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production.
Food Res Int. 2022 12; 162(Pt A):112027.FR

Abstract

There have been rare reports about the structure/composition of polymers in blueberry skin and their changes during fermentation for wine production. In this study, the compositional changes occurring in blueberry skin during fermentation were tracked by a combination of cell wall analysis techniques including infra-red spectroscopy, monosaccharide analysis, and comprehensive microarray polymer profiling (CoMPP). The cross-corroborating data revealed that blueberry skin cell wall is particularly rich in xyloglucan. Chemical fractionation analysis indicated that the KOH soluble fraction is a dominant fraction in fermented blueberry skin. Interestingly, the KOH soluble fraction contained abundant epitopes associated with pectin branch chains, indicating tight binding of some enzyme-resistant pectin polymers to hemicellulose. This study provides important implications for the development of effective strategies to extract beneficial substances (such as aromatics, tannins and pigments) from berry tissues during processing.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zhang N
Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Gao Y
School of Food & Wine, Ningxia University, Yinchuan, Ningxia 750021, China.
Fan G
Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Zhong W
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430070, China.
Chen X
Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Guo X
Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Hansen J
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C 1871, Denmark.
Jørgensen B
Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Frederiksberg C 1871, Denmark.
Li E
Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan, Hubei 430070, China.

MeSH

WineFermentationBlueberry PlantsCell WallChemical FractionationPolysaccharidesPectins

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

36461247

Citation

Zhang, Nawei, et al. "Combined High-throughput and Fractionation Approaches Reveal Changes of Polysaccharides in Blueberry Skin Cell Walls During Fermentation for Wine Production." Food Research International (Ottawa, Ont.), vol. 162, no. Pt A, 2022, p. 112027.
Zhang N, Gao Y, Fan G, et al. Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production. Food Res Int. 2022;162(Pt A):112027.
Zhang, N., Gao, Y., Fan, G., Zhong, W., Chen, X., Guo, X., Hansen, J., Jørgensen, B., & Li, E. (2022). Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production. Food Research International (Ottawa, Ont.), 162(Pt A), 112027. https://doi.org/10.1016/j.foodres.2022.112027
Zhang N, et al. Combined High-throughput and Fractionation Approaches Reveal Changes of Polysaccharides in Blueberry Skin Cell Walls During Fermentation for Wine Production. Food Res Int. 2022;162(Pt A):112027. PubMed PMID: 36461247.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production. AU - Zhang,Nawei, AU - Gao,Yu, AU - Fan,Gang, AU - Zhong,Wu, AU - Chen,Xuanxuan, AU - Guo,Xiao, AU - Hansen,Jeanett, AU - Jørgensen,Bodil, AU - Li,Erhu, Y1 - 2022/10/06/ PY - 2022/05/06/received PY - 2022/08/24/revised PY - 2022/10/02/accepted PY - 2022/12/3/entrez PY - 2022/12/4/pubmed PY - 2022/12/7/medline KW - Blueberry skin KW - Cell wall KW - Hemicellulose KW - Pectin KW - Polysaccharide KW - Winemaking SP - 112027 EP - 112027 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 162 IS - Pt A N2 - There have been rare reports about the structure/composition of polymers in blueberry skin and their changes during fermentation for wine production. In this study, the compositional changes occurring in blueberry skin during fermentation were tracked by a combination of cell wall analysis techniques including infra-red spectroscopy, monosaccharide analysis, and comprehensive microarray polymer profiling (CoMPP). The cross-corroborating data revealed that blueberry skin cell wall is particularly rich in xyloglucan. Chemical fractionation analysis indicated that the KOH soluble fraction is a dominant fraction in fermented blueberry skin. Interestingly, the KOH soluble fraction contained abundant epitopes associated with pectin branch chains, indicating tight binding of some enzyme-resistant pectin polymers to hemicellulose. This study provides important implications for the development of effective strategies to extract beneficial substances (such as aromatics, tannins and pigments) from berry tissues during processing. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/36461247/Combined_high_throughput_and_fractionation_approaches_reveal_changes_of_polysaccharides_in_blueberry_skin_cell_walls_during_fermentation_for_wine_production_ DB - PRIME DP - Unbound Medicine ER -